My oldest son is constantly asking for either brownies or fudge so on this cold Sunday afternoon I tried a new recipe…I had a container of sour cream in the fridge that I needed to use so I did a little search for sour cream brownies…
I’ll tell, you I followed this recipe to the T, but it was CRAZY thick, I thought I must have left out an ingredient or something, but went back over and made sure everything was right.
I spread the batter into a 9×13 which was tough because it was so thick…I tried my best to make it even. I baked it for 20 minutes and checked it, then continued baking it in 3 minute intervals until my toothpick came out clean…so a total of 29 minutes…
Anyway these brownies were the ugliest brownies I have ever seen…the batter didn’t smooth out while baking and stayed the exact way that I spread it…very strange.
Needless to say I was dubious about how these were going to taste, so I let them cool about 10 minutes and took the first anticipatory bite. HMMMM…these are….good? I tried another bite and I’ll tell you I was pleasantly surprised. They were more cakey than I normally do brownies, but really really chocolaty. Not too sweet, but the chocolate chips gave it that extra sweetness it needed. In the future I will add another 1/2 cup of chocolate chips to the mix because I prefer a slightly sweeter brownie.
I was interested in the sour cream being in it, but it was undetectable. I forgot to put the powdered sugar on top which would have also helped add a little sweetness, but no biggie…next time!
Here’s the recipe:
1 cup packed light brown sugar
1 cup sour cream
1 teaspoon vanilla
1/2 teaspoon baking soda
2 cups all-purpose flour
Butter a 9X9-inch pan.
Cream butter and brown sugar in large bowl until blended.
Add egg, sour cream and vanilla; beat until light.
Add cocoa, baking soda and salt; beat until smooth.
Blend in flour until well mixed.
Stir in chocolate chips; spread batter evenly in prepared pan.
Bake 25 to 30 minutes or until center springs back when touched. Cool in pan on wire rack. Sift powdered sugar over the top. Cut into 2-1/2X1-1/2-inch bars.